Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Souper Mix

From the book The River Cottage Preserves Handbook by
Yield 3 to 4 jars


A good vegetable bouillon or stock can be the making of many a soup, risotto, or sauce. Preparing your own stock from scratch is easy enough, but it does take a little time, so an instant alternative is often welcome.

The choice of vegetable bouillon powders and stock cubes on the market is pretty limited. There are one or two good products, but if you use them frequently, you might find an underlying uniformity creeping into your cooking.

This is my solution: Whip up your very own souper mix, a concentrated paste of fresh vegetables simply preserved with salt. It’s quick and easy to make, and the stock it produces is delicious.

You can use just about any herbs or vegetables you like; the important thing is that they are fresh and taste as vegetable-y as possible. My preferred ingredients are indicated in this recipe, but you could also use young turnips, shallots, celery, rutabagas, beets, or peppers, as well as bay leaves, thyme, lovage, or mint — almost anything, really. Just bear in mind that the character of the stock will vary depending on the ingredients you choose.

The following ingredients are given in prepared weights — i.e., the ingredients should be washed, trimmed, and peeled where necessary.


9 oz. leek
7 oz. fennel
7 oz. carrot
9 oz. celery root
2 oz. sun-dried tomatoes
2 or 3 garlic cloves
oz. parsley
oz. cilantro
¾ cup plus 1 Tbsp. salt


  1. The helping hand of a food processor is essential in this recipe. Simply put all the ingredients into the processor and blend together. The result will be a moist, granular paste. Spoon into sterilized jars and seal with vinegar-proof canning lids.
  2. Keep one jar of the mix in the fridge, within easy reach for everyday cooking. The rest can be stored in a cool, dark, and dry place. Use within six months.
  3. To use souper mix, just stir about 1 teaspoon of it into 1 cup of hot water.

This content is from the book The River Cottage Preserves Handbook by Pam Corbin.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice